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Nutella Banana Muffins

Nutella Banana Muffins are a sweet and delicious treat to make for a tasty breakfast or snack. They are quick and easy to make and perfect for over ripe bananas!

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There is the natural progression of buying bananas, not eating them before they get over ripened and then making banana bread. This happens often at our house, luckily we love banana bread, well every one but my husband.   

Ingredients for Nutella Banana Muffins:

  • all purpose flour
  • baking powder
  • cinnamon
  • sugar
  • Nutella
  • banana
  • butter
  • buttermilk
  • egg
  • vanilla

How to Make Nutella Banana Muffins:

  1. Mix flour, baking powder, cinnamon and sugar in a bowl.  
  2. In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla.  
  3. Mix wet ingredients into dry just until combined.  
  4. Spoon into greased muffin tins.  
  5. Bake. 
  6. Remove from pan to wire rack to cool. 

How to Store Muffins:

Store cooled muffins in an airtight container or baggie at room temperature up to 2 days or refrigerated up to 4 days.

This is the first time I’ve added Nutella into my banana bread, and what a great addition it was. We also love these Easy Banana Muffins and this Chocolate Banana Bread when we end up with over ripe bananas.

These turned out to be a hearty, filling muffin perfect for breakfast on school mornings.  Easy to grab on the go which works for me because I always seem to be on the go.

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Yield: 12 muffins

Nutella Banana Muffins

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup Nutella
  • 1 banana mashed (about 1/3 to 1/2 cup)
  • 1/4 cup butter, softened
  • 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375 degrees.
  2.  In a large mixing bowl, combine flour, baking powder, cinnamon and sugar.  
  3. In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla.
  4.  Stir wet ingredients into dry just until combined.  
  5. Spoon into greased muffin tins.  
  6. Bake for 17-20 minutes or until a wooden pick inserted comes out clean.  
  7. Remove from pan to wire rack.
  8. Serve warm or at room temperature.

Notes

Store muffins in an airtight container up to 2 days at room temperature or refrigerated up to 4 days.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 132mgCarbohydrates: 33gFiber: 1gSugar: 15gProtein: 4g

Nutritional calculations are estimated and may not be accurate.

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